Tuesday, August 24, 2010

Coconut Banana Bread Muffins

These muffins are amazing!  You'll want to dive into the batter!!

1 cup white cornmeal
1/2 cup spelt flour
1/2 cup brown rice flour * If you don't have this, just sub spelt or even whole wheat flour
1 tsp. baking soda
1 tsp. salt
1/4 cup flaxseed meal
1 scoop chia seeds (I used the scoop that comes with the seeds - approx. 2 tbsp.)
1 cup plain soy milk (or any non-dairy milk)
1/2 cup raw agave nectar
1/4 cup oil (I used canola)
2 bananas (1 mashed, 1 cut into chunks)
1/4 cup applesauce
1/4 cup shredded coconut
1/2 cup chopped walnuts
1 tbsp. vanilla

Preheat oven to 350 degrees.  In a large bowl combine dry ingredients (including coconut and walnuts).  Mix well.  Next - add in rest of ingredients.  This is a one bowl recipe!  :)  Mix until well combined; spray a muffin tin with non-stick spray and fill to top.  Bake for approximately 22 minutes or until a toothpick comes out clean.  These muffins are very moist so your toothpick may not be 100% clean, so you can just use your best judgement.  These muffins get a nice golden brown color and are pretty dense.  I know you will enjoy these! :)

Vegan Kielbasa w/ 3 "Greens"

A hearty meal with broccoli raab aka broccoli rabe or rapini, escarole and broccoli.  I added white beans and had it all over organic long grain brown rice. 

You'll need:
1 head of broccoli raab, cut into small pieces
1 head of broccoli, cut into florets
1 head of escarole, cut into small pieces - wash this VERY well - it's extremely sandy
1 can white beans, drained and rinsed
3 cloves garlic, minced
brown rice, cooked (you can serve it over couscous or quinoa too)
4 vegan kielbasa links
splash of balsamic vinegar, optional

I sliced the vegan kielbasa and drizzled a tiny bit of olive oil on top and baked it in the oven until crispy - turning once to get it browned evenly.  In a large pot I added olive oil and garlic and let simmer over a low flame until fragrant.  Now you can add in your broccoli raab, escarole and broccoli.  Season with sea salt.  Cook until almost tender.  Add in beans and cook until greens are tender.  You can add a splash of balsamic vinegar to the greens and mix well if you'd like - it gives it a nice "bite".  Mix in the kielbasa and serve over rice.  Enjoy!  :)

Creamy Summer Squash Bisque

Please forgive these not-so-nice pictures.  But, this soup is really comforting and delicious!

You'll need:

3 large summer squash, cut into cubes
1 large onion, diced
3 garlic cloves, minced
3 yukon gold potatoes, cubed
1 1/2 tbsp. Veggie - Better Than Bouillon (or any vegan bouillon - or sub vegan broth) mixed with 10 cups of water
2 tbsp. extra virgin olive oil
1/4 -1/2 cup plain vegan creamer (I used soy)
salt/pepper to taste
fresh parsely, optional

In a large pot heat the oil; add the onion and garlic & cook until translucent.  Next add in the summer squash and cook until soft.  Add in the rest of the ingredients except the soy creamer and parsley.  Let simmer on low for 35 minutes or until potatoes are soft.  I used an immersion blender and blended soup right in the pot until creamy.  If you don't have an immersion blender, wait until the soup cools down and use your blender or food processor. Once you get the consistency you want then you add in the soy creamer.  Season to taste and cook an additional 5-10 minutes.  Garnish with parsley, if using.  Enjoy!  :)

Tuesday, August 3, 2010

Whole Wheat Oatmeal-Nut Muffins

Cinnamony & Delicious!

You'll Need:

1 1/2 cups whole wheat flour
2 cups quick oats
3/4 cup vegan brown sugar
1/2 cup canola oil
2 cups vanilla almond milk (or any non-dairy milk)
1 tbsp. cinnamon (more or less to your liking)
2 tbsp. flaxseed meal mixed with 4 tbsp. water (or equivalent of 2 Eggs using an egg replacer)
1 tsp. vanilla
1 tsp baking powder
1 tsp baking soda
pinch of salt
1/2 cup chopped walnuts
1/2 cup vegan chocolate chips

*another variation is to add a mashed banana to the mixture for a banana oatmeal muffin

Preheat oven to 350 degrees. Add all dry ingredients together and then add wet to dry.  Mix well and fill muffin cups 3/4 full.  Bake for 20 minutes.  Muffins are done when a toothpick inserted comes out clean.  Enjoy!

Vegan Baba Ganouj (Roasted Eggplant Dip)

Roasted Eggplants
2 large eggplants
2 garlic cloves, minced
2 tbsp. Vegenaise (or any vegan mayo)
Juice of 1 lemon
2-3 tbsp. olive oil
sea salt, to taste


Set oven on 450 degrees.  Put eggplants on a baking sheet and prick a few times with a fork; coat with a little olive oil and bake for about 25 minutes until skin is charred.  Turn over once while cooking to get both sides evenly cooked.  Let eggplants get cool enough to handle and then peel off skin.  Put the flesh in a food processor with the rest of the ingredients and pulse until well combined.  Enjoy with crackers, raw vegetables or even on top of pasta.

Slow Cooker: Whole Wheat Lasagna with Mushroom Marinara

Delicious layers!
Cheeze Layer
All ready to start cooking!
Delicious!!  It came out better than expected in the slow cooker!  The "ricotta" was amazing - you absolutely could not tell it was a cashew-tofu based cheeze.  It had a drier consistency to me this time than usual compared to baking it in the oven and I really loved it.  My husband is who is nowhere near a vegan, let alone a vegetarian loved it! 

You'll need:

Tomato sauce (my previous post has my mushroom marinara recipe)
whole wheat lasagna noodles, uncooked
vegan mozzarella (I used Daiya)
1 lb. soft tofu (not silken)
1/2 cup cashews
2 tbsp. olive oil
1 large clove garlic
1 1/2 tbsp. fresh lemon juice
1 tsp. sea salt
fresh parsley, small handful, optional

Cashew-tofu ricotta
In a food processor combine the cashews, olive oil, garlic, lemon juice, parsely & salt until a paste forms.  Then drain the tofu and add it to the cashew mixture and process it until it gets a creamy consistency.  You will have to scrape down the sides a few times.  Set aside.

Set your slow cooker on high and coat with a non-stick spray

Cover bottom with marinara sauce, then lasagna noodles - you'll probably have to break the noodles to fit your slow cooker.  Don't worry about this as the noodles will expand while cooking.  Just try to cover the space as best as you can with the noodle pieces.  Then cover the noodles with more sauce; then the "ricotta" cheeze mixtures; vegan mozzarella. Start again.  I did 2 layers and the third layer was just lasagna noodles, marinara sauce and vegan mozzarella.  Cover and cook for about 1 1/2 hours.  The lasagna is done when the noodles are tender - just test with a sharp knife. (yours might be done sooner, so check after an hour).  Enjoy!

Slow Cooker: Mushroom Marinara

Just starting to cook:
Still too hot to comfortably put the oven on... the slow cooker has been a life saver! :)  The marinara came out delicious and super easy!  I may just continue doing it this way in the future!

You'll Need:

Crushed tomatoes or puree - whatever you prefer
(I used a 7 qt. slow cooker and used a 4 lb.+ can of crushed tomatoes)
*water - I filled up my can a 1/4 way (you don't want your tomatoes to be too thick so thin it out a bit w/ water, but don't make it too watery)
4 garlic cloves, minced
1 lb. sliced mushrooms (I used baby bellas)
fresh basil (from my dad's garden)  :)
sea salt, to taste
extra virgin olive oil

Put the slow cooker on high and cover the bottom with olive oil. (approx. 3 tbsp.); add the minced garlic and the rest of ingredients.  Mix and cook for approximately 3 hours on high; stirring occasionally.  My slow cooker tends to cook on the hot side, so you may need to cook yours a little longer.  Enjoy!

Wednesday, July 21, 2010

Slow Cooker: Tofu-Hashbrown-Bacon Breakfast (or Anytime!!)

Absolutely delicious!  Creamy & crispy all in one!
Everything in besides the tofu mixture....
Look at how nice it crisps up!
This dish is amazing!  I'm addicted to it!  This time I put vegan bacon in the sauce and the dish itself.  Next time I may put in some vegan sausage and some sauteed mushrooms.  Soo many different combinations you can do with this one.  I think you'll really enjoy this!

You'll need:
16 oz. shredded hashbrown potatoes (frozen) (this time I also added in some frozen, diced potatoes as well for a mixed texture)
1-12.3 container silken tofu, drained
1 small onion, diced (if your hashbrowns don't have them already added in)
vegan cheddar cheese, grated (as much as you'd like) (Daiya worked the best)
vegan bacon, 3 slices for the sauce and as much as you'd like for the dish itself
1/2 cup plain non-dairy creamer (I used soy)
1 vegan bouillon cube (I used Rapunzel brand, no-salt added)
1 tsp. turmeric
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. sea salt

Spray the slow cooker with a non-stick spray and add the potatoes, onions and bacon in first.  In a blender add in the silken tofu, bouillon, spices, salt, 3 slices of bacon and creamer; process until creamy and everything is liquefied.  Pour over the potatoes, etc. and gently move some potatoes around to get some sauce distributed to the bottom. (just a little bit - you want most of the sauce on top).   I cooked this on high for 1 1/2 hours.  It's done when the cream sauce gets a custard-like consistency and the sides get all crispy and delicious looking! :)  

Monday, July 19, 2010

Slow Cooker: Risotto with Asparagus & Mushrooms

You don't need to heat up your house and yourself in the summer when you want to eat risotto!  Super easy!

You'll need:
1 1/4 cups arborio rice
2 cups mushrooms, chopped (I used baby bellas)
1/2 lb. asparagus, cut into medium pieces (I used frozen, organic from TJ's)
2 garlic cloves, minced
1 medium onion, diced
3 1/4 cups hot water mixed with 2 vegan bouillon cubes (I used Rapunzel brand) or you can
use vegetable stock
1/4 cup white wine
2 tbsp. extra virgin olive oil
1 tsp. sea salt
nutritional yeast, to taste (or soy parmesan)

I cooked this for 1 1/4 hours on high. (or until rice is tender and liquid is absorbed) Put the olive oil, onion, garlic & mushrooms in first and cook for a few minutes.  Then add in rest of ingredients and stir.  When risotto is done, adjust seasonings & add in nutritional yeast or soy parmesan.  Enoy!

Whole Wheat Pizza with Mushrooms

Right out of the oven!
Before the cheeze...
Loaded with Teese Mozzarella

How I wish I still had leftovers!  Kenny and I devoured this!  I'm tired of spending so
much money on pizza at this pizzeria that sells vegan items.  $20 for pie??  Crazy!! 
So I bought whole wheat dough at Trader Joe's for .99 cents (!) and I had great marinara
sauce at home, baby bellas and Teese mozzarella - perfect!  I had some Daiya also, but I
wanted to finish up the Teese before it went bad.  I like the taste of Teese, but it just doesn't
melt as well as Daiya.  All in all, this pizza was thoroughly enjoyed!  Really glad I have another
bag of dough sitting in my freezer waiting for another pizza to be made!  :)

Slow Cooker: Corn & Potato Chowder

Sorry about the dark lighting...
All ready to start cooking! :)
This was soo good!  Definitely making this again; I had it for lunch and it was even better today! :)

You'll need:
20 oz. frozen corn
3 large yukon gold potatoes (or any kind you prefer), cut in small-med. chunks
1 medium onion, diced
4 cloves of garlic, minced
2 tbsp. extra virgin olive oil
2 cups non-dairy milk, (I used plain almond milk)
1/2 cup non-dairy creamer, (I used soy)
4 cups hot water mixed w/ 2 vegan bouillon cubes (I used Rapunzel brand)
sea salt, to taste

I used a 7 quart slow cooker set on high.  Put your olive oil in first and then onions, garlic & potatoes; season with sea salt.  Let cook for a few minutes before adding in rest of ingredients.  This cooked for 2 1/2 hours on high (my slow cooker tends to cook hotter than most - just make sure your potatoes are  nice and tender) and then I used an immersion blender and pureed 1/2 the soup.  I let it cook for an additional 1/2 hour and reseasoned.  You can add extra non-dairy creamer if it's not as creamy as you like.  Enjoy!

Wednesday, July 14, 2010

Slow Cooker: Kale, Bean & Potato Stew

This heat wave is killing me - there's no way I'm turning my stove on! >:o  Bought a new slow cooker and last night I made this great recipe!  Very flavorful, nice tang from the vinegar which I love and very filling!  Be on the lookout for many more slow cooker recipes in the following weeks. :)

*I used a large slow cooker - 7 qt.  You can half the recipe if you  have a smaller one.  You can also make this on the stove and reduce the liquid by 2 cups.

You'll need:
8 cups of chopped kale (stems removed)
2  15 oz. cans of white beans, drained and rinsed (or any beans you prefer)
4 cloves of garlic, minced
1 1/2 large onions, diced
4 yukon gold potatoes, cut into large chunks
6 cups of water mixed with 1 tbsp. Better Than Bouillon Veg. Base*
2 tbsp. balsamic vinegar (more or less - whatever you prefer)
Extra virgin olive oil
Sea salt, to taste

*You can use plain water or any vegan bouillon you have

Turn slow cooker on high and add in olive oil, red onion and garlic.  Let cook for a few minutes and then add in the potatoes and mix.  Add sea salt, then beans, kale, water mixture, balsamic vinegar and give a gentle stir.  Cover and continue cooking until potatoes and kale are tender.  I had mine on high for 4 hours and low for 1 hour.  If you'll be gone all day then I would put it on low for 6-8 hours.  Enjoy!

Sunday, July 4, 2010

Taco Night!

Please forgive me for the not-so-nice pictures, but we were in a hurry to eat!  These tacos were soo good!  The first picture is of the vegan ground round mixed with taco seasoning and cheddar Daiya!  The second is of my husband's messy tacos with salsa and vegan sour cream.  I would have liked to have added some romaine lettuce to them as well, but we ran out it. :(  I'm in shock how much my husband liked these, since he still loves his meat/cheese!   He's hard to please and I'm over the moon that he can enjoy delicious vegan food!!  I'm hoping one day that he'll decide to come over to my side! ;) 

Pineapple-Blueberry Dump Cake

Bubbly right out of the oven!
Before Baking
Peek Inside
If you like sweet treats this is for you!  I'm more of a savory girl, but my husband loved this.  Super easy - you just "dump" everything in the pan and bake!  :)

You'll need:

1 vegan yellow cake mix
1 can of crushed pineapple - do not drain
1 can of pie filling (you can use whatever kind of you like)
1/2 cup vegan margarine
2 tbsp. brown sugar

Preheat oven to 350 degrees.  Spray a pan w/ non-stick spray and put the pineapple on the bottom, then the pie filling.  Next you will "dump" on the yellow cake mix on top of the pie filling.  Dot the cake mix with vegan margarine and  sprinkle brown sugar on top followed by the walnuts.  Bake the cake for 25 minutes or until it seems firm.  My favorite part was the caramelized walnuts on top! :)

Poppy's Potato Salad

Really simple potato salad!  Perfect for BBQ's, picnics, etc.!

I don't really measure any of these ingredients - I taste it as I go along.  This is my grandfather's recipe (Poppy) and he used to use white potatoes and "real" mayo, but everything else is the same.  Just add a little vinegar at a time until the taste seems right for you.  I like a lot of vinegar and the mustard just gives it a little kick.  I only add about 1 tbsp., but add more if you like. :)

red potatoes (or any non-starchy potato), boiled and cut into medium chunks
vegenaise (I prefer the grapeseed oil kind)
red onion, diced small
white vinegar,
salt, to taste

In a large bowl add the potatoes while still hot and mix in the white vinegar.  Let sit for a few minutes.  Then add in the rest of the ingredients.  While the potato salad sits in the fridge for awhile you can taste it again and see what it may need - then you can add more vinegar, salt or vegenaise.


Sour Kream Cucumbers with Dill

Nice, cool and refreshing!  I love this dish!!

You'll need:

4 cucumbers, peeled and sliced thin
small sweet onion, sliced thin, cut into 1/2 moons (I used vidalia onion)
1 tbsp. sugar (optional)
1/2 cup vegan sour cream
4 tbsp. white vinegar (you can add more or less depending on your preference)
salt, to taste

In a bowl combine the sour cream, sugar, vinegar, salt and dill.  Mix in cucumbers and onion and let sit in fridge for at least 2 hours - the longer the better.  Enjoy! :)

Friday, July 2, 2010

Chilled Soba Noodles with Lemony Asparagus Sauce

Delicious, creamy, vibrant sauce!

Another recipe from Christina Pirello's book "Glow".  I absolutely loved this recipe!  Very creamy and rich-tasting without heavy ingredients!  I had this warm, but this would be great as a cold salad!

You'll need:

1 lb. fresh asparagus, ends snapped off, cut into 1" pieces (I used 1 1/2 lbs.)
2 tbsp. extra virgin olive oil
sea salt, to taste
grated zest of 1 lemon (I also added in the juice of 1/2 the lemon)
1 cup plain soy milk (I used 1 1/4 cups)
1 tsp. kuzu, dissolved in 2 tbsp. of cold water (or arrowroot, cornstarch, etc.) I didn't need this at all - the sauce was very creamy and thick
8 oz. of soba noodles (my pkg. was 12 oz. - that is why I added in extra soy milk/asparagus)

Separate the asparagus tips from the stems and set aside.

Heat the oil in a skillet over medium heat.  Add the asparagus stems, a pinch of salt, and lemon zest and saute' until bright green and tender, about 2 minutes.  Add the soy milk, season to taste with salt, and bring to a boil, covered, over low heat.  simmer for 5 minutes.

Transfer mixture to a food processor or a blender and puree until smooth.  Return to the skillet and stir in reserved aspargus tips.  Simmer over low heat until tips are bright green, about 2 minutes.  Stir in dissolved kuzu and cook, stirring until sauce thickens slightly.

While the sauce cooks, bring a pot of water to boil.  Add soba noodles and boil until tender, about 8 minutes. (mine said 5-6 minutes - they were the variety that had yam flour added).  Drain and rinse well - Japanese noodles are coated with salt during drying and require rinsing after cooking for the best flavor.

To serve, toss noodles with asparagus sauce and serve warm or chill in fridge.  Enjoy!

Wednesday, June 30, 2010

Vegan Sausages, Red Peppers, Potatoes & Onions

Delicious right out of the oven with the sausages:
Before roasting without the sausages:
This is soo delicious and easy!  I can't wait to eat the leftovers tonight! :)

You'll need:
vegan sausages (I used Field Roast smoked apple sage sausages)
red potatoes, (or any kind you like) chopped in large pieces
red peppers, sliced thin (red is my preference, but any variety of peppers you prefer)
onions, sliced in half moons
extra virgin olive oil
garlic powder
sea salt

Preheat oven to 400 degrees. Take the potatoes, onions, & peppers and toss with the olive oil in a large pan.  Sprinkle on garlic powder and sea salt and roast until nice and golden; stirring frequently.  In a separate dish bake the vegan sausages until lightly browned.  Slice the sausages and mix into the potato/onion/pepper mixture and add extra olive oil/salt if necessary.  The sausages would have broken up if I cooked everything together so that's why I cooked them separately.  Enjoy!

Millet & Butternut Squash Soup

I know you must be thinking I'm crazy to be making soup when it's been close to 100 degrees!!  (maybe I am! LOL)   But, I've been craving comfort foods and this creamy soup hit the spot.  The recipe is from Christina Pirello's book "Glow".

You'll need:
1 cup butternut squash, diced (I used organic, frozen squash)
1/2 cup millet, rinsed well
6 cups water
2 stalks celery, diced
1 onion, diced
2 to 3 tsp. white miso
2 cloves garlic, minced *I added this in
1 vegan bouillon cube *I added this in (I used Rapunzel brand no salt added)
sea salt, if needed
extra virgin olive oil

Saute' the onion, celery and garlic in olive oil until soft. 
Add in the millet, butternut squash, water and boullion to the pot and stir gently. 
Bring to a boil and then reduce heat and cook uncovered for 35 minutes or until the millet is soft. 
Take out a little of the broth and mix in the miso until well combined and add back into the pot. 
Cook an additional 5 minutes.  Enjoy!

Wednesday, June 23, 2010

Potato & Chick Pea Salad

It's been soo incredibly hot and humid in New York lately so I really wanted a cool salad for lunch.  I normally make a chick pea salad with just chick peas, red onion, red wine vinegar and a little olive oil... but, I had some red potatoes that I wanted to use and I thought it would be a great addition.  I also threw in some capers (which I love!) and made a vinaigrette with extra virgin olive oil, fresh garlic that I finely minced, white wine vinegar and dijon mustard.  It came out great.

You can really put anything you desire in this salad; next time I'm thinking about putting some steamed haricot vert or asparagus in as well!  :)

Monday, June 21, 2010

Super Quick Tofu-Veggie LoMein


1 (16 ounce) package extra firm tofu
2 tablespoons olive oil
2 (3 ounce) packages Oriental flavored ramen noodles
1 (16 ounce) package frozen stir-fry vegetables
1 1/2 cups water
1 tablespoon soy sauce, or to taste


Press tofu between paper towels to remove some of the water; cut in to bite size cubes. Heat olive oil in large skillet over medium-high heat. Add tofu, and fry until golden brown, about 15 minutes. Stir occasionally to prevent burning.

Meanwhile bring water to a boil in a medium saucepan. Add noodles from ramen packages, reserving the seasoning envelopes. Boil for about 2 minutes, just until the noodles break apart. Drain.

Add the stir-fry vegetables to the pan with the tofu, and season with the ramen noodle seasoning packet. Cook, stirring occasionally until vegetables are tender, but not mushy. Add noodles, and stir to blend. Season with soy sauce to taste.

Tofu & Mushroom Stroganoff

1 (16 ounce) package uncooked noodles

2 (12 ounce) packages extra-firm tofu, drained and cut into medium-sized pieces

1 tablespoon olive oil

2 onions, sliced thin

1/2 cup vegan sour cream

12 ounces mushrooms, sliced

1 teaspoon garlic, minced

2 tablespoons low sodium soy sauce (more to taste)

Bring a large pot of water to a boil. Place noodles in the pot, cook for 8 to 10 minutes, until al dente, and drain.

Heat the oil in a skillet over medium heat, and saute the tofu 5 minutes on each side, until lightly browned. Set aside. Place the onions in the skillet, and cook until tender and caramelized. Mix in mushrooms, garlic, and soy sauce, and cook until heated through.

Stir the sour cream into the skillet. Return tofu to skillet, and continue cooking just until heated through. Serve over the cooked noodles.

Creamy Leek Sauce AKA Fettucine Alfredo

This is a recipe by Christina Pirello for Fettucine Alfredo, but I think it should be called a Creamy Leek Sauce over Fettucine!  ;)  It's absolutely delicious!

What You'll Need:

extra virgin olive oil

4-5 shallots, minced

sea salt

3 leeks, split lengthwise, rinsed well, 1-inch slices

3-4 tablespoons mirin or white wine

1⁄2 cup soy milk, plain

several leaves fresh basil, shredded (I left out)

1⁄2 cup walnut pieces

1 pound udon noodles (or fettucine)

several sprigs fresh basil, for garnish


Heat a small amount of oil in a skillet. Saute shallots, with a pinch of
salt, for 1-2 minutes. Add leeks, a pinch of salt and saute 1-2 minutes.

Add mirin, cover and cook over low heat until leeks are browned on the edges and quite limp, about 20 minutes, stirring occasionally to prevent sticking.

While the leeks cook, bring a pot of water to a boil and cook udon al dente, 8-10 minutes.

Drain and rinse--Japanese noodles are coated with salt and require rinsing for the best flavor.

Heat a dry skillet and pan toast walnuts until just fragrant. Transfer to a bowl and set aside.

When the leeks are ready, add soy milk, fresh basil and season lightly with salt.

Simmer, uncovered for about 5 minutes, until the rice milk reduces a bit.

To serve, simply toss cooked noodles with cooked leek sauce and toasted walnut pieces.

Transfer to a serving platter and serve garnished with fresh basil sprigs.

Makes 4-6 servings.

Creamed Swiss Chard

Paired with roasted broccoli & butternut squash - yum!


2 tablespoons olive oil

1 1/2 tablespoons whole wheat flour

3 garlic cloves, minced

1 1/4 cups plain non-dairy milk

2 pounds Swiss chard, washed, stemmed and cut crosswise into strips
1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon vegan parm. or nutritional yeast, optional


In a large frying pan, heat the olive oil over medium heat. Whisk in the flour to make a smooth paste. Continue whisking and add the garlic; cook for 30 seconds longer. Whisk in the non-dairy milk and cook until the mixture thickens slightly.

Add the chard and stir to coat well. Cover and cook just until tender, about 2 minutes. Season with the salt and pepper. Sprinkle with the vegan parm./nutritional yeast and serve hot.

Tuesday, June 1, 2010

Lacey's Blueberry Coconut Pie

This pie was absolutely delicious and will definitely become the dessert I make/bring for most get-togethers!  It got rave reviews - thanks Lacey!  Check out her fabulous blog! http://kuntrageous.blogspot.com/2009/10/blueberry-coconut-pievegan-mofo-10.html

I made this for a BBQ on Memorial Day and everyone loved it!  I wish I had some leftovers now! ;)


2 cups coconut milk

1 cup almond, soy, or hemp milk (do not use coconut or rice milks)

6 tablespoons sugar

5 tablespoons cornstarch

1/4 t vanilla

1/4 t coconut extract (optional)

1/2 c frozen blueberries

1/4 c unsweetened shredded coconut

Shake your coconut milk well before you start to make sure the fat and the water that have separated in the can are well combined before you start.

Pour one cup of coconut milk, cornstarch, sugar and extracts into a pan over low heat. Stir constantly until the mixture begins to thicken.Add remaining milks and continue stiring until mixture becomes very thick and hard to stir.

Pour into pie crust and sprinkle the top with frozen blueberries and shredded coconut. The heat will cause juices from the blueberries to spread through the coconut mixture. Chill for at least 6 hours or until completely firm.

Vanilla Cupcakes from VCTOTW

These were good, but they were more muffin-life, IMO.  The birthday boy LOVED them (he's 5) and had 3 of them at his party and then another one at home!  LOL   That's a win in my book!  

Golden Vanilla Cupcakes

From the book Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero


1 cup soy milk

1 tsp. apple cider vinegar

1¼ cups all-purpose flour

2 Tbsp. cornstarch

¾ tsp. baking powder

½ tsp. baking soda

¼ tsp. salt (increase salt to ½ teaspoon if you're using oil instead of margarine) **(I used oil and did NOT add extra salt and would advise NOT to)

½ cup non-hydrogenated margarine, softened, or ⅓ cup canola oil

¾ cup sugar

2 tsp. vanilla extract

¼ tsp. almond extract, caramel extract, or more vanilla extract


Preheat oven to 350 degrees. Line muffin pan with cupcake liners.

Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.

If using margarine: Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix.

In a separate large bowl, use a handheld mixer at medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy. (Don't beat past 2 minutes.) Beat in the vanilla and other extract, if using, then alternate beating in the soy milk mixture and dry ingredients, stopping to scrape the sides of the bowl a few times.

If using oil: Beat together the soy milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.

Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Transfer to a cooling rack, and let cool completely before frosting.